Saturday, September 1, 2012

Sweet Saturday ~ Chilled Raspberry Cheesecake

It's the first of September and what better way to bring in the new month than with SweetSaturdayat Charlene Blogs? For those who missed the announcement, for the next four months (all the way through the holidays), I'm going to be sharing some treats that you can make for your sweetheart, family, friends, and, of course, for you.This week I've chosen the simply yummalicious Chilled Raspberry Cheesecake. I'm getting these recipes from TasteOfHome.com. Thank you Taste of Home for allowing us to share them. :)

This cheesecake recipe is from Amber Cook of Low Point, Illinois who says, "Everyone who tries this cake requests the recipe." It's perfect to share after that romantic dinner. Enjoy!

DirectionsIn a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 4 servings.Nutritional Facts